Gluten Free, Lactose Free and Vegan Friendly, this recipe should suit all your dinner party guests and warm you up on a cold evening. Beneficially turmeric, chilli and garlic helps boost your immune system and beat those winter sniffles.

Serves 4 people

Prep time: 10 mins

Cooking time: 2 hours

Ingredients-

2 Butternut Squash

120g Red Lentils

1 tin low fat Coconut Milk

1 thumb size piece of Ginger

3 Garlic cloves

1 Shallot

1 Kallo Organic Vegetable Stock Cube

1/2 teaspoon Turmeric

1 tablespoon Coconut Oil

Chilli Flakes

Method-

Firstly peel and chop the butternut squash into half moons. Season with chilli flakes and roast at 150 degrees for 45 minutes. No oil necessary. TIP- To speed up the process, roast in the bottom of oven the night before.